Filipino Dinuguan in 8 Easy Steps!
This is a dish that is a “don’t judge a book by its cover” type of dish. If you think about what you’re eating… you’ll probably never try it. But trust me when I say, you’ve got to try it! One thing that I admire about Filipino culture is their ability to be so resourceful. Nothing goes to waste and this rule also applies in the kitchen. Dinuguan, also known as pork blood stew would normally make people new to this dish recoil. However, this dish does not taste iron-y. In fact, you wouldn’t even think it was pork blood!
I know… you’re probably are still shaking your head, but hear me out. First off, the pork blood is completely edible. It is strained, salted, and packed with great care before you even purchase it at your local Asian market. As you’ll read below in the step by step instructions, spices, sugar, and vinegar are added to the pork blood to turn it into a stew! See? It’s not really “blood” anymore. So while this dish isn’t strikingly beautiful… place a ladle of it on a bed of steamed rice and you’ll melt off your chair in pure bliss. I promise! 🙂 Follow these 8 easy steps and you too can dive into this incredible dish straight from the Philippines. Have a wonderful day everyone and let’s get cooking!
Filipino Dinuguan in 8 Easy Steps:
Yields: 4-6 servings
Total cook time: 1 hour
- 10 ounces pork blood
- 1 cup vinegar
- 1 tablespoon oil
- 1 onion, peeled and chopped
- 4 cloves garlic, peeled and minced
- 1 small knob ginger (about 1 teaspoon), peeled and minced
- 2 pounds pork belly, cut into 1/2-inch strips (Note: You can substitute pork belly with pork shoulder)
- 1 tablespoon fish sauce
- 1 cup water
- 3 tablespoons brown sugar
- 2 finger chiles, seeded and minced
- Salt and pepper to taste
Step 1: In a bowl, combine the pork blood and about 2 tablespoons of vinegar. Stir well and set aside.
Step 2: In a large pot over medium heat, heat the oil. Add onions, garlic, and minced ginger and cook until limp.
Step 3: Add the pork to the pot and cook until the meat is lightly browned.
Step 4: Add fish sauce and cook for about 1 to 2 minutes. Then add 1 cup of vinegar and bring to a boil.
Step 5: Cook, uncovered, without stirring, for 5 minutes. (Turn on a song and have a dance party!!! 😀 )
Step 6: Add 1 cup of water and bring to a boil. Then cover the pot and reduce to a simmer and continue cooking for 15 to 20 minutes or until the meat is tender.
Step 7: Add the pork blood, brown sugar, and minced chilies and stir into the pot. Continue stirring occasionally for 10 minutes. Season with salt and pepper to taste. The blood will thicken into a rich sauce.
Step 8: Serve with a side of hot, steamed rice (or puto) and enjoy! 🙂